Thousand-color sandwiches

Preparation:

Preparation: Prepare a very thin omelette with two eggs, a spoonful of basil and a half of chopped parsley, a pinch of salt, the Parmesan cheese and 40 g of butter, then let it cool and cut it into wedges. Place 40 g of soft butter in a small bowl and mix in a pinch of anchovy paste, the capers and the gherkin reduced to very fine mince and the rest of the parsley, then pass the mixture through a sieve and set aside. In another bowl, mix 40 g of butter with the remaining anchovy paste, pass this mixture through a sieve and set aside. Lightly toast the bread slices in the hot oven (200 degrees), then divide them in half, making two equal triangles from each. Spread a thin layer of anchovy butter on two triangles, cover them with the slices of salami and close them with two other triangles of bread slices, fixing each sandwich with a wooden toothpick. Stuff the other tramezzini with the same procedure, two with caper butter and cooked ham, two with mayonnaise, omelette and raw ham, two with mustard and omelette. If you prefer, you can use some round or oval milk sandwiches instead of sandwich bread, and you can also vary the cured meats as you like, combining them with compound butters or suitable sauces and possibly also with salad or other fresh vegetables.